Smoked Salmon & Halibut Chowder Recipe

Halibut & Salmon Chowder Recipe

Many people may not realize this but salmon is excellent food for your brain. It contains omega-3 fats in a ready-made form (EPA and DHA) that’s easily digestible, which is good because our bodies cannot produce EPA or DHA and so they must be obtained through diet. These fats are important for healthy brain function, the heart, joints and general well-being and can be found in trout, mackerel, herring, sardines, pilchards, kippers and, of course, salmon. It should also be noted that low DHA levels have been linked to a higher risk of developing Alzheimer’s disease and memory loss so be sure to eat your oily fish! Here’s one recipe that we love. It serves eight people or you can freeze it and reheat at your leisure.


  • 2 cups fennel, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 cups onion, diced
  • 2 cups sweet potato, diced
  • 1 cup peppers, diced
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • ¼ cup tamari
  • 1/8 cup Braggs
  • 1 teaspoon black pepper
  • 1 ½ cups fresh dill, chopped fine
  • 1 tsp liquid smoke
  • 2 cubes veg or chicken stock, blended
  • 1 small can or 5 1/2 oz tomato paste
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/2 cup of tofutti (dairy free) sour cream
  • 4-5 oz fish (wild Pacific salmon and halibut) per person
  • 8 cups stock


  1. Sauté the vegetables in the olive oil. Move them to a large pot and add the rest of the ingredients. Let simmer until fish is cooked through then enjoy!


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